Savoury muffins

Make a batch of these easy savoury muffins for your next picnic or an easy lunch. These cheesy bites with seasonal veg are great for lunchboxes

Ingreadient:

• 1 courgette (about 175g grated weight)
• 4 spring onions, finely chopped
• 225g self-raising flour
• 1 roasted red pepper from a jar, drained and finely chopped
• 100g parmesan, finely grated
• few rosemary sprigs, needles picked and finely chopped
• 2 eggs, beaten
• 90ml sunflower oil
• 50-100ml whole milk
   

Directions :

1. Heat the oven to 200C/180C fan/gas 6 and line a eight-hole muffin tin with muffin cases. Coarsely grate the courgette into a fine sieve and use clean hands to squeeze out as much liquid as possible over the sink. Tip into a bowl with the spring onions, flour, roasted red pepper, most of the cheese and the rosemary, along with lots of black pepper and a pinch of salt.
2. Crack the eggs into a jug, pour in the oil and top up with enough milk to make 300ml. Beat together, then pour into the courgette mixture and mix to a smooth batter. Divide between the cases, top with the remaining cheese and bake for 25-30 mins until risen, firm and golden brown on top. Leave to cool completely on a wire rack. Will keep for up to three days in an airtight container in the fridge.